Gingerbread
1 2/3 C. flour
1 1/4 t. baking soda
1 1/4 t. ginger
3/4 t. cinnamon
3/4 t. salt
1 egg, lightly beaten
1/2 C. sugar
1/2 C. molasses
1/2 C boiling water
1/2 C. vegetable oil
glaze: 2/3 C. confectioner’s sugar and 3 T. lemon juice
Preheat oven to 350°. Grease 9" square pan.
Sift first 5 ingredients.
Add egg, sugar, and molasses. Mix until smooth. Add boiling water
and oil, mix until smooth. Bake 35-40 minutes. Glaze while hot.
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Aunt Edie's Cheesecake
Crust
1 package cinnamon graham crackers crushed
2 T. sugar
2 T. oil (scant)
Combine and press into bottom of 9" or 10" spring form pan
Filling
2 8 ounce packages of cream cheese softened
1 C. sugar
3 eggs
1 t. vanilla
1 pint sour cream
Combine the first 4 ingredients and beat until well blended. Fold in
the sour cream. Bake at 375 degrees for 30 minutes. Turn off the
oven and leave the cake in for 1 hour longer. Remove, cool and
then refrigerate.
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Nectarine Cardamom Ice Cream
Total time: 15 minutes plus 1 hour 30 minutes
standing and freezing
Serves: 8
Note: Making ices does not require an ice cream
maker. Place the
mixture in a bowl in the freezer and stir occasionally until the mixture
is the consistency of soft serve. Allow to freeze. If frozen overnight
ice may develop so allow it to warm slightly before serving.
2 pounds nectarines pitted and chopped
3/4 C. sugar
1 T. whole cardamom pods
1/2 C. whole milk
1/2 C. whipping cream
1/2 t. salt
1. You should have about 4 cups of fruit. Place this
in a bowl with
the sugar and set aside for 30 minutes. Stir occasionally.
2. Lightly crush the cardamom pods with a rolling pin--just
enough to
expose the black seeds inside. Combine the cardamom with the
milk, cream, and salt in a small saucepan and bring to a simmer over
medium heat about 5 minutes. As soon as bubbles appear around
the rim remove from heat and cover. Set aside for 30 minutes to
steep.
3. Drain the spices from the milk and discard. Puree
the fruit and milk
in a blender about 2 minutes until smooth--bits of peel will be visible.
The mixture will be slightly thicker than a milkshake. Finish with
option A or B below. A. Pour the blended fruit
into a bowl and freeze for 1-2 hours stirring
occasionally.
B. If you are using an ice cream maker. Pour the blended
fruit into a
bowl and chill about 30 minutes. When chilled follow the instructions
for the ice cream maker. When the ice is the texture of soft serve
transfer it to the freezer to harden.
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Mango Ginger Ice Cream
Total time: 20 minutes plus 1 hour 30 minutes standing
and freezing
Serves: 8
Note: Making ices does not require an ice cream maker.
Place the
mixture in a bowl in the freezer and stir occasionally until the mixture
is the consistency of soft serve. Allow to freeze. If frozen overnight
ice may develop so allow it to warm slightly before serving.
3 pounds mangos peeled pitted and chopped--do not cut
tool close
to the seed because the fruit there is fibrous and will not puree.
3/4 C. sugar
1/4 C. (packed) peeled and finely chopped ginger
1 C. whole milk
1/2 C. whipping cream
1/2 t. salt 1. You should have about 4 cups of fruit.
Place this in a bowl with
the sugar and set aside for 30 minutes. Stir occasionally.
2. Combine the ginger with the milk, cream, and salt in a
small
saucepan over medium heat until just warm. Cover and set aside for
30 minutes to steep.
3. Drain the ginger from the milk and discard. Puree the
fruit and milk
in a blender until smooth. The mixture will be slightly thicker than a
milkshake. Finish with option A or B below.
A. Pour the blended fruit into a bowl and freeze for 1-2
hours stirring
occasionally.
B. If you are using an ice cream maker. Pour the blended
fruit into a
bowl and chill about 30 minutes. When chilled follow the instructions
for the ice cream maker. When the ice is the texture of soft serve
transfer it to the freezer to harden.
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Spiced Plum Ice Cream
Total time: 10 minutes plus 1 hour 30 minutes standing
and freezing
Serves: 8
Note: Making ices does not require an ice cream maker.
Place the
mixture in a bowl in the freezer and stir occasionally until the mixture
is the consistency of soft serve. Allow to freeze. If frozen overnight
ice may develop so allow it to warm slightly before serving.
2 pounds red-skinned plums pitted and chopped
3/4 C. sugar
3/4 t. black peppercorns
1/2 t. whole allspice
1/4 C. whole milk
3/2 C. whipping cream
1/2 t. salt
1. You should have about 4 cups of fruit. Place this in a
bowl with
the sugar and set aside for 30 minutes. Stir occasionally.
2. Crush the peppercorns and allspice with one or two pulses
of a
spice grinder. Combine the spices with the milk, cream, and salt in a
small saucepan over medium heat and simmer about 3 minutes. As
soon as bubbles appear around the rim remove from heat and
cover. Set aside for 30 minutes to steep.
3. Drain the spices from the milk and discard. Puree the
fruit and milk
in a blender until smooth--bits of peel will be visible. The mixture will
be slightly thicker than a milkshake. Finish with option A or B below.
A. Pour the blended fruit into a bowl and freeze for 1-2
hours stirring
occasionally.
B. If you are using an ice cream maker. Pour the blended
fruit into a
bowl and chill about 30 minutes. When chilled follow the instructions
for the ice cream maker. When the ice is the texture of soft serve
transfer it to the freezer to harden.
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